Chicken Wellington

Ingredients
1 sheet puff pastry (thawed for about 20 minutes)
2 small boneless skinless chicken breast, uncooked
1/2 tablespoon butter
1/2 tablespoon oil
seasoning salt (can use white salt)
pepper
1/4 cup onion, chopped
1/4 tablespoon fresh minced garlic (optional)
1/2 tablespoon finely chopped fresh parsley
1/4 (8 ounce) package cream cheese, softened
1/4 egg, slightly beaten

Directions
Season the chicken breast with seasoning salt and pepper on all sides. Heat butter and oil in a skillet. Brown the breasts on all sides until almost completely cooked through; transfer to a plate. To the same skillet add in onions, garlic; saute until onions are tender. Stir in parsley. On a floured surface, roll out each puff pastry sheet. Cut into 4 even squares place chicken breast mixture over two puff pastry square.
Set oven to 375 degrees.
In a small bowl combine the softened cream cheese with mustard, then spread over each breast. Brush the edges of each pastry square with water. Top with other two pastry squares pressing edges to seal tightly. Place seam-side down on greased baking sheets. Brush the tops with egg wash.
Bake for about 20 minutes, or until puffed and golden brown.